List of Ingredients
- 8 of large shrimp
- 5 of tbsp. pomegranate juice
- 4 of skinless sole fillets, whole
- Mixed salad greens
- Red radicchio
- Pomegranate seeds
- Fresh wild fennel
- Lemon
- Extravirgin olive oil
- Salt
- Pepper
Method
Halve the sole fillets lengthwise to obtain 8 pieces. Peel and devein the shrimp. Season the sole fillets with salt and pepper, roll them up around the peeled shrimp to create 8 spirals, then brush them with oil.
Heat a non-stick frying pan with a pinch of salt; place the spirals in the pan opening-side down and cook over low heat for a few minutes. Add a few fennel fronds to the pan, cover, and cook for another 6-8 minutes. Baste the spirals with 2 tablespoons of pomegranate juice, then turn off the heat and leave covered for 1 minute.
In the beaker of an immersion blender, combine 3 tablespoons of pomegranate juice, 1/3 cup of oil, a few drops of lemon juice, and a pinch of salt; blend until a smooth emulsion forms. Mix a handful of salad greens with a few fennel fronds and some radicchio leaves; dress with the pomegranate emulsion and serve with the seafood spirals and pomegranate seeds to taste.